Chicken Salad 'Bread-Wrap' (With 'Cauli-Mayo') Serves 3
MANILA, Philippines - Walter Bread nutritionist Nadine Tengco, a US certified fitness nutritionist, shares these healhty and delicious recipes for sandwich lovers.
Ingredients:
3 slices Walter Bread Weight Control bread
3/4 cup broiled boneless, skinless chicken breast fillet
1/4 cup finely diced celery
1/4 cup finely diced carrots
6 tbsps. cauli-mayo
1/4 cup salad greens
Procedure
Broiled chicken:
Put fillets in oven-proof dish, season with salt and pepper. Roast in turbo-broiler for 15 min 200C. Cool, and then cut into small cubes.
Cauli-mayo:Mix equal parts mayo and cauliflower puree (ex. 1/4 cup mayo and 1/4 cup cauliflower puree)
To make Cauliflower Puree: Steam cauliflower florets until tender. Process until smooth in a food processor
Bread wrap:
Roll one slice of Walter Weight Control bread with a rolling pin. Begin at one edge and press the rolling pin down onto the bread, moving it across in increments. Roll gradually in each direction to flatten bread. Use a knife to trim crust/edges. Repeat with the other slices. Set aside
Chicken salad:
Toss together the broiled chicken, diced celery, diced carrots and “cauli mayo.”
Assemble the wrap by spooning a third of the chicken salad and some salad greens in a line down the center of a Walter Weight Control bread-wrap. Fold the right side just past the middle and do the same with the left. Serve.
Instead of using two pieces of bread to make a sandwich, you need only one slice to make this wrap, therefore cutting your calories, fat, and sodium by 50 percent. Substituting Walter Weight Control bread for regular pita bread makes the wrap tastier.
Substituting 50 percent of the mayo with cauliflower puree saves calories and fat by 50 percent. It also increases the fiber and nutrient density of the dish.
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Crab Salad Bread-Tarts
Ingredients:
3 slices Walter Sugar-free wheat bread
3 sticks imitation crab or ‘Kani’ flaked
2 tbsps. celery diced
1/4 cup ripe mango diced
2 tsp. green onions finely chopped
1/2 tbsps. mint leaves, chiffonade
1 1/2 tbsps. cauli-mayo
1/8 cup egg whites
Procedure
Cauli-mayo:
Mix equal parts mayo and cauliflower puree (ex. 1/4 cup mayo and 1/4 cup cauliflower puree)
To make Cauliflower Puree: Steam cauliflower florets until tender. Process until smooth in a food processor
Crab salad:
Toss together the flaked crab sticks, cauli-mayo, diced celery, mango, green onions, and mint leaves
Bread-tart shells:
Flatten the Walter Sugar-free bread with a rolling pin. Begin at one edge and press the rolling pin down onto the bread, moving it across in increments. Roll gradually in each direction. Use a knife to trim crust/edges. Press into mini-tart moulds (3”to 4” in.) to create shape of tart shells. “Waterproof” shell by brushing egg whites, which create a layer between the shell and the filling. Toast in an oven toaster for three minutes on high. Cool and set aside.
Spoon the crab salad into the toasted bread-tart shells. Serve.
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Banana-Peanut Butter ‘Bread-Cups’
This healthy alternative to commercial peanut butter cups is made using Walter Double Fiber bread, peanut butter, and bananas.
It is a nutrient-dense snack for kids. The recipe for this banana-peanut butter bread-cups can be learned in the healthy cooking class called “Healthy Lunchbox for School & Office” taught by Nadine and her Health Kitchen team of chefs. The class is one of the many new healthy lifestyle offerings in the Center for Culinary Arts (CCA) continuing education program. The healthy cooking courses begin this September at Cravings Eastwood Mall in Libis.
